Louis Francois Stab 2000 is a professional stabilizer and emulsifier for dairy-based ice cream, gelato, and whipped cream. It helps improve body, creaminess, texture, and melting behaviour while reducing large ice crystal formation. Because it combines hydrocolloids with an emulsifier, it is especially useful in frozen desserts that contain fat.

Use

Blend Stab 2000 with all or part of the sugar first, then add it to cold milk or cream while mixing. Let the base rest for about 15 minutes to hydrate before heating and finishing the recipe as usual. It can be used in both hot-process and cold-process methods.

Recommended Dosage

• Low-fat ice cream (under 7.5% fat): 4–5 g/kg
• Higher-fat ice cream (10–12% fat): 2–3 g/kg

Applications / Practical Uses

• Dairy ice creams that need smoother texture and better stability
• Custard-style or premium gelato with more body and creaminess
• Soft-serve and molded frozen desserts that need slower melt
• Whipped cream applications that benefit from better volume and hold

Observations

White to cream-coloured powder with a neutral taste and aroma. It helps improve air incorporation, supports water and fat stability, and can be used in both artisanal and larger-scale production.

Differences from Other Ingredients

Unlike many commercial stabilizers that rely more heavily on starches or simpler texturizers, Stab 2000 combines clean-label hydrocolloids with an emulsifier to improve both texture and stability. It is especially well suited to high-fat, dairy, and custard-style ice creams, where smoothness, body, and melt resistance matter more than basic crystallization control alone. It also works easily in existing recipes — just blend with the sugar and proceed as usual.

Compared with Super Neutrose, which is better suited to fruit sorbets and water-rich mixtures, Stab 2000 is the better fit for ice cream and gelato bases with dairy or fat.

Origin

Made from dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate.